Khalil likes to give his bird a pretty finishing sheen by brushing on savory-sweet marmalade glaze.

If you don't like the slightly bitter flavor of marmalade, you can substitute currant jelly for tart, bright flavor.

Ingredients

Turkey:

1 (12-pound) fresh or frozen turkey, thawed

3 tablespoons finely chopped fresh rosemary

3 tablespoons grated orange rind

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

Glaze:

1/4 cup orange marmalade

1/4 cup fresh orange juice

1 teaspoon finely chopped fresh rosemary

1 tablespoon cider vinegar

1 tablespoon unsalted butter

1/4 teaspoon freshly ground black pepper

Remaining ingredient:

2 cups water

Nutritional Information

Calories 288

Fat 5.5g

Satfat 2.1g

Monofat 1.2g

Polyfat 1.4g

Protein 50g

Carbohydrate 6g

Fiber 1g

Cholesterol 169mg

Iron 3mg

Sodium 598mg

Calcium 47mg

Calories 288

Fat 5.5g

Satfat 2.1g

Monofat 1.2g

Polyfat 1.4g

Protein 50g

Carbohydrate 6g

Fiber 1g

Cholesterol 169mg

Iron 3mg

Sodium 598mg

Calcium 47mg

How to Make It

Step 1

To prepare turkey, remove giblets and neck; reserve for another use. Place turkey on a broiler rack on a broiler pan. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons rosemary, rind, salt, and 2 teaspoons pepper in a small bowl. Rub rosemary mixture under loosened skin. Tie ends of legs with kitchen string. Lift wing tips up and over back; tuck under turkey. Loosely cover, and refrigerate 8 hours or up to 12 hours.

Remove turkey from refrigerator, and pat dry with a paper towel; let stand at room temperature 1 hour. Bake at 425° for 30 minutes or just until beginning to brown. Rotate turkey; add 2 cups water to bottom of pan.